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Garlic Potato Leek Soup
1 1/2 lb. Yukon gold potatoes, peeled and cut into 1/2" cubes
2 medium leeks, sliced
2 medium carrots, diced
2 cloves garlic, minced
4 cups Chicken Broth
1 cup light cream
1 cup packed fresh baby spinach
Place potatoes, leeks, carrots, garlic and broth in saucepot.
Heat to a boil. Cook over low heat 10 min. or until vegetables
are tender.
Stir in cream and spinach. Heat through.
   
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